This slaw is perfect for baby back ribs, pulled pork, smoked bratwurst and other pork dishes (it is perfect with some pork chops!). The Granny Smith apples make it fresh and crisp, perfect for a warm summer day (just don’t leave it out of the fridge too long).

Time: 15 minutesSkill Level: Easy

What you will need:

1/3 a head of cabbage

2 large Granny Smith apples

2 celery stalks

1/3 cup of heavy cream

1/3 cup of apple cider vinegar

2 tbsp dijon mustard

1 tsp celery seed

1 tsp cayenne pepper

2 tbsp powdered (or regular) sugar

Salt & pepper

How to do it:

Find yourself a large salad bowl, and pour in the cream, vinegar, mustard, celery seed, cayenne, sugar and some salt & pepper. Whisk it all together. If you’re using regular sugar, make sure you whisk until it is all dissolved. Chop your cabbage in thin slices, the apples can be sliced or diced depending on how much texture you want from them. Finely chop the celery stalks. Toss it properly, and ideally leave to sit in the fridge for a couple hours before serving, this really lets the flavors develop. Mix well. Enjoy!

Coleslaw is my go-to side for a lot of BBQ and grilling meals. It’s a must for me with any BBQ sandwich, like pulled pork, hamburgers, sliders, steak sandwiches, brisket… It also works great with hot dog, as a side for BBQ chicken, fish…. Coleslaw – what can’t it do! So here’s my standard recipe, and I will get back to you with some more exciting varieties once you’ve got this nailed. Not into the creamy coleslaw? Lactose intolerent? Check out my spicy slaw instead!Time: 20-30 minutesSkill level:Easy

Put the mayo, sour cream, vinegar, sugar, optional garlic and cayenne pepper in a container large enough to hold all your slaw. Whisk it all together, season with salt pepper, and adjust vinegar vs sugar levels to your tastes

Peel the carrots and grate them into the dressing

Thinly slice the cabbage (leave out the middle white stem part, it can be quite bitter)

Put on some vinyl gloves (indispensable), and mix it all well together

I like to make this some hours in advance, I think it tastes better when it sits a little bit. It will also keep well in the fridge for some days if you have leftovers.